1 Preheat oven to 350ºF. Prepare the pasta according to package directions, cooking it only to al dente; drain.
2 Place a large sheet of wax paper on a flat work surface. Mix the ricotta, mozzarella, 2 Tbsp. of the Parmesan, the egg white, parsley and garlic powder in a medium bowl. Season with salt and pepper to taste. Place the cooked shells, open side up, on the wax paper. Spoon the ricotta mixture evenly into the shells, about
2 heaping tablespoons in each.
3 Spread about 1⁄2 cup marinara sauce evenly into a 10-inch round or 11” x 7” glass baking dish. Lay the stuffed shells side by side, open side up, in the dish. Spoon the remaining 11⁄2 cups marinara sauce over the shells. Sprinkle the remaining 1 Tbsp. Parmesan evenly on top. Cover with foil and bake 20 to 25 minutes.
Let stand 5 minutes before serving.

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